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Ingredients

1 cup mashed potatoes 1 cup reserved potato water ¾ cup butter OR margarine ¾ cup sugar 2 teaspoons salt 1 cup hot water 2 envelopes Fleischmann's® Active Dry Yeast ½ cup warm water (100 to 110 degrees F) 2 eggs 8 ½ cups all-purpose flour, or more if needed ½ cup butter OR margarine, softened 1 cup sugar 1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon 3 cups powdered sugar 6 tablespoons butter OR margarine, softened 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract 5 tablespoons milk, or more as needed

Nutrition Info

403.6 calories carbohydrate: 65.4 g cholesterol: 49 mg fat: 13.5 g fiber: 1.5 g protein: 5.7 g saturatedFat: 8.2 g servingSize: - sodium: 318 mg sugar: 29.7 g transFat: : - unsaturatedFat: : -

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts, set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down, divide in half.
Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon, sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
Let rise 30 to 45 minutes until nearly doubled.
Bake in preheated 350 degrees F oven for 25 to 30 minutes.
Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

24 rolls

First Place Winner at the 2008 Iowa State Fair!